CRISPY BAKED CHICKEN THIGHS | gluten-free, paleo, keto recipe

CRISPY BAKED CHICKEN THIGHS | gluten-free, paleo, keto recipe

– When I was a kid, I loved KFC. But my favorite part was the crispy skin that was full of herbs and flavor. And if I’m being honest, I probably ate a lot more
skin than I did actual meat. Well, I no longer eat KFC
for very obvious reasons. But I still love juicy, tender chicken and crispy, flavorful skin. And that’s where today’s recipe for my baked chicken thighs comes in. With a drizzle of avocado oil and a generous amount of herbs and spices, you can create crispy baked chicken that the whole family will love. And you can feel better knowing that it’s a much healthier option. So let me show you how to make it. Start by taking your chicken
thighs out of the fridge about 20 minutes before
you plan to cook them. This helps bring them to room temperature, and room-temperature chicken
will cook more evenly and it will stay juicier
than cold chicken. So I’m just gonna transfer
my organic chicken thighs to a bowl and set that aside. There’s also a misconception that you need to rinse chicken once you bring it home from the store. But as the USDA says, it would be impossible for
water to remove all bacteria, and rinsing the chicken
only cross-contaminates your kitchen and anything nearby. Such as your sink, faucet, and countertop. So rest assured the heat from cooking will kill any bacteria present, and you don’t need to rinse the chicken. On the topic of washing, it should go without saying that I wash my hands numerous times
when I’m handling chicken. But I won’t bore you and
show you every single time, so just know that I do. Alright, preheat your oven
to 425 degrees Fahrenheit, and then get all of your spices out. We’re using a good amount
of spices in this recipe, which makes the chicken
enormously flavorful, and helps to add that
crunch factor to the skin. In a small bowl, add two teaspoons of garlic powder, two teaspoons of onion powder, 1 1/2 teaspoons of paprika, one teaspoon of oregano, one teaspoon of thyme, one teaspoon of salt, and a half a teaspoon of black pepper. You can also use Italian seasoning in place of the oregano
and thyme if you have that. Then give the spices a stir to combine. You can see that the chicken
has beads of moisture on it as it comes to room temperature, and we want to make sure
that it’s completely dry, as dry skin equals crispy skin. So just use a paper towel or
two to blot the chicken dry. Add two tablespoons of
avocado oil to the chicken, and give the chicken a stir to make sure that it’s well-coated. I always prefer avocado
oil when I’m baking, but you could use olive oil as well. Then add about 2/3 of the
spices to the chicken. I tend to add 1/3 of the
spices, then give it a stir, and add another 1/3 of the
spices and give it a stir. Just to make sure all of
the thighs are well-coated. And don’t forget to get under the skin and add some spices there as well. (upbeat instrumental music) To ensure the chicken thighs stay nice and crispy while baking, add a rack on top of your baking sheet. This will allow the juices to drip down and the air to circulate
all around the chicken. I also recommend a heavy-duty baking sheet if you don’t already have one, as it won’t warp and twist while baking. And I’ll link one in the
description box below. So just add your chicken
thighs to the rack, and try to keep your skin
nice and smooth on top. Then sprinkle the
remaining 1/3 of the spices on top of the chicken thighs, and use your fingers to
really pat it in good. This is gonna help give us
that golden crispy skin, and it is so packed with flavor. Bake the chicken in
the middle of your oven for 35 to 40 minutes. It should be beautiful
and golden when it’s done, but you can always turn on the top broiler as well for a minute or two. The biggest mistake people
make when cooking chicken is that they overcook it. Chicken is done at 165 degrees Fahrenheit. But chicken continues to cook once it’s removed from the oven. So I always try to take my chicken out at 160 degrees Fahrenheit, although it’s 162 today. Knowing that the temperature will always raise that extra five degrees. Now the hardest part of this entire recipe is waiting a couple of minutes
for the chicken to cool. It will smell absolutely amazing, and you’ll wanna dive right in. But do wait, as the juices will redistribute
inside the chicken, and this makes it extra juicy. If you’re serving this up
for a party or gathering, you can transfer the chicken to a plate and garnish with a little fresh thyme. I’m excited to dig into this recipe, as it’s one of my
favorite weeknight meals. And if you’re looking for side dishes, you could make my baked sweet potatoes, my mashed cauliflower, or my garlic sauteed Swiss chard. And all of those recipes
are on my website. The outside of the chicken
is nice and crispy, and as you can see the
inside is tender and juicy. But the reality is, no one is gonna use a knife
and fork to eat this chicken. They’re gonna pick it up and
dig right in as I usually do. (upbeat instrumental music) I hope you enjoyed today’s video, and if you did, make sure to give it a thumbs-up and hit that subscribe button below so you don’t miss next week’s video. (upbeat instrumental music)

100 thoughts on “CRISPY BAKED CHICKEN THIGHS | gluten-free, paleo, keto recipe”

  1. I hope you guys enjoy this easy chicken recipe. It's a delicious weeknight meal! I'm working on a bunch of new recipes, but let me know in the comments if there's something you'd love to see me whip up! xo – Lisa

  2. Hi Lisa, I made these last week and they are SO GOOD! Do you have any tips for stopping the chicken grease from burning on the pan? I added water, but had to randomly open the oven to let the smoke out! Thanks so much for your videos! – Lindsay

  3. I am trying this recipe right now, the only problem is I don’t have a rack, I can’t wait to see how it taste.

  4. any copyrights on this recipe? I would like to publish it with your full source and contact details underneath it. Different websites for different recipes. Ever thought of a "paper and ink" cook book ?

  5. Where did you get your baking sheet with that rack??……do you think it'll work the same using an air fryer?? 🤔🤔 TY ❣️ (New follower here) 🙋😊

  6. This looks absolutely delicious. I just bought a big package of thighs and wasn't sure how to cook. Now I now. Thanks.

  7. Looks good even when served on frisbees….tip…one less bowl to clean….you can mix it all on that wax paper that the store wrapped it in

  8. I just can’t bring myself to NOT wash chicken that has been touched by unknown hands prior. It will be soaked in lemon water, salt and vinegar and then rinsed always. I thoroughly clean my kitchen with essential oils and vinegar afterwards. USDA can have their way lol.

  9. This looks like a delicious recipe and I would love to give it a try. Thank you ! How much does 8 chicken thighs weigh approximately ? Thighs are cut a little different where I live and I want to make sure I am working with the same amount as you suggest. Thanks for your help.

  10. Idk, I wash my poultry and scrub it down with a cut lemon. Sometimes it has feathers or other debris on it and it must be washed off and cleaned. I also do this to my fish as well. The only thing I don’t clean is beef because the blood is what gives it flavor. I unfortunately washed my hair share of steaks and pot roasts and when it was cooked, it tasted bland, flavorless and it was tough! Lol! I learned to not wash it off and it tastes soo much better. But yea, I MUST wash my poultry and fish!

  11. This could be a great addition to the recipe file and I always struggled with how to get the crispy skin…thanks for the tip about the rack.

  12. I really liked the shot of your spice drawer. I have lots of spice jars and keep them in plastic shoe boxes, not organized like yours are. My goal is to someday get them organized so I know where everything is. So, your organization is really impressive to me.

  13. Hi, this may seem like a silly question..but what settings should the oven be at? I'm still confused with mine..I've got fan, grill (top heat), and fan w/ grill. For this recipe, which would be best to use? TIA 😃

  14. I love the little differences between American English And Australian English, in Australia and the UK for that matter we say Herbs,but Erbs is so cute.

  15. Nicejob. My next grilled chicken is gonna rock. You re-enforced my common sense about the rinsing myth.

  16. This is an awesome recipe and I'm definitely going to try it. I also just subscribed to your channel. I do have one question though: It's about your spice drawer. I LOVE IT!!!!! Is there something you put your spices on to keep them organized like that? Like a drawer rack maybe? If you could send or post a link that would be great. Thanks in advance.

  17. hi lisa!  I made this chicken used herbes de provence, not a fan of oregano … it was fantastic!  I of course did not use knife/fork!  nor did my friends.  thanks for what is now my fav baked chix!

  18. Hi Lisa! Thanks for your videos! Do you have a recommendation for a good food thermometer? I'm having trouble finding a good quality one. Thanks!

  19. I think it would pair well with that freska salsa with yoghurt from your recent videos.. Or maybe I am just hungry!

  20. Made this last night. It was shockingly good. Wow! Delicious and super easy. This is definitely going into the meal rotation.

  21. I tried this recipe yesterday and it was somewhat of a failure. I baked the chicken at 400 for 35 minutes because I think my oven runs hotter than the dial setting. The chicken was moist and flavorful, but the skin was not crispy. I will try it again. Great video and instructions!!

  22. Thank you for your video on this recipe,,, its exactly what I was looking for,,, my wife loves my cooking so I like trying new recipes for her,,, I'm going down stairs now to try it ,,,,, plus your spice draw looks amazing I'm also building a spice & dry seasoning collection hope it looks nice like yours,,,,, thank you

  23. These came out amazing but the smoke filled my kitchen and set off all my fire alarms, so I finished on them on the stove. What are your suggestions for keeping the smoke under control?

  24. I have noticed your not wearing a wedding ring, Are you available ? you should try my hickory smoked chicken and all my baby back smoked ribs and smoked prime rib. you and I would make the neighborhood come knocking on the door.

  25. Nasty a%& lady…She lost me at you don't need to rinse the chicken smh…Yes tf you do! I will always wash my chicken and clean up everything well afterwards.

  26. Can you make a video about cooking with your stainless steel pots and pans and how to care for them. Thanks !

  27. My first attempt at this recipe did not turn out with crispy chicken. However, I’ve made this recipe several more times and it turned out great! I think the key is dry chicken and about 30 minutes out of the frig before roasting.
    I guess a lot of folks are on a gluten free diet. However, NOBODY knows what gluten is? Just kidding! Kidding!
    Keep up the great videos young lady!!

  28. Please do a recipe on a flavorful , juicy baked chicken breast that would be good for hot meal prep. 🙂

  29. Thank you so much for your videos! You're very talented, organized, and you make cooking look fun (I generally don't like to cook or have the time, but because your dishes are fast and easy, I love these type of meals!). I'm passing your channel to my Facebook friend and clients!

  30. Love your videos, the instagram and the facebook page, can i asume this recepie is kidney friendly?

  31. I must of missed something. She put the chicken in the oven 35 to 40 min. But, what degree? 250? 300? Please help

  32. This got 4 thumbs up from our family. Wonderful flavor. I will say I needed to turn on the house fan, open windows and the microwave fan during the cooking proceed as it got pretty smokey in my house. My smoke detectors are touchy.

  33. I followed the recipe almost to a T. Instead of avocado oil, I used olive oil. And I used the Italian herb blend option, too. And I'm happy to say it came out just as depicted in the video. We will def be adding this to the stable of go-to meals. Thanks!

  34. I loved everything about this video..
    The way you handled…used your hand, washed, dried, your bracelet, the way you spoke, short, sweet, to the point, very honest, the spice draw, whole foods ( one of my favorite)

  35. Thank you for the recipe! And just have to say that when people “wash” their chicken they don’t mean literally under the faucet. They mean in lemon and vinegar! It def cleans all that yucky bacteria 👍🏽

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